Thursday, May 23, 2013

Filipino Macaroons

A few countries have their own version of the Macaroons.
The Scottish macaroon is chocolate covered with coconuts,
French with almonds, the Dominicans would add ginger and cinnamon,
Puerto Rican adds lemon zest and vanilla,
Indian macaroons with egg whites and cashews, the Spanish has hazelnuts on theirs,
and then there's the dry coconut macaroons from North America.
You can even buy them in a can!
Nope! Not your usual dry Macaroons.
Filipino Macaroons 
is describe as a heavenly taste of delicious
moist  & chewy goodness confection.
Prepare not to eat dinner for the rest of the week after the first bite.
You'll be suffering from temporary amnesia, forgetting your diet plan..
You'll have seconds, thirds, and more!
 My Mom's sister, Aunt Dianette (Janet)
 makes the best
 Every time she makes macaroons,
I would drop whatever I am doing to get to my grandma's fast 
before anyone else gets there and snatch
all the delicious mini golden sweet confections.
I wish I can tell you this is her recipe. 
No not sharing it!
I scoured the net to get the right recipe but to no avail.
So I,
with my little man helping me make a mess in the kitchen,
experimented on different recipes, adding on, less of this, little less of that
to recreate my Aunt's recipe.
After a few trial and errors without blowing up my kitchen
 I finally got the right recipe.

I think!
1/2 cup all-purpose flour
1/2 tsp baking powder
a pinch of salt
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 egg yolk
1 tsp Vanilla extract
1 can Sweetened Condensed Milk
14 oz.  Coconut Flakes (desiccated coconut)
  • Preheat oven to 325° F.
  • Line mini muffin pan with mini cupcake liner.
  • In a small bowl, combine flour, baking powder and salt.
  • In a separate large bowl, Cream butter until light and fluffy.
  • Add sugar and eggs, mix until blended and smooth.
  • Stir in condensed milk, vanilla and the coconut flakes.
  • Add the dry mixture in. Blend well.
  • Drop the batter into the prepared lined mini muffin pan.
  • Bake for 20-25 minutes, until golden brown.
  • Cool and Serve.
  • Yields 48-52 mini confections.
  • Be careful in buying coconut flakes, sometimes they have been on the shelf for so long they are extremely dry.
  • You can definitely drizzle melted white chocolate on top for a more gourmet decadence.
  • You can definitely substitute white sugar with brown and with other dry sweeteners.

see one of the Must Visit island this summer:
Mackinac Island & The Grand Hotel

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